Recipe of the Month: Pasta Carbonara by Margherita

Check out this basic but elegantly easy and easy-to-make pasta dish, that includes pancetta from Margherita and Smithfield Culinary. Your prospects will love you for it!

Sponsored by Smithfield Margherita


Table of Contents

  • Margherita Pancetta
  • Water
  • 4 cloves garlic, minced
  • 3 massive eggs
  • 1 massive egg yolk
  • 1¼ c. Parmesan cheese, finely grated,
    plus extra for serving
  • 2 oz. salt and pepper, to style
  • 1 lb. spaghetti or linguine
  • Chopped recent parsley, for garnish 


  • In a skillet, add pancetta and ½ c. water and produce to a simmer. Cut back warmth to medium-low and prepare dinner till crisp. Pressure, reserving 1 tsp. of fats within the pan. Return the pan to the warmth and sauté the garlic till aromatic. 
  • In a medium mixing bowl, add the pancetta fats and garlic. Add the eggs, egg yolk, Parmesan and pepper to the garlic combination and whisk. 
  • Boil water in a Dutch oven. Add spaghetti and salt to the boiling water and prepare dinner till al dente. 
  • Drain the pasta with a colander right into a bowl and measure out 1 c. sizzling pasta water.
  • Slowly pour and whisk ½ c. pasta water into the egg combination, then slowly pour the combination over the pasta, tossing to coat. Add the pancetta and toss to mix. Season to style. 
  • Let the pasta relaxation, tossing ceaselessly, for two to 4 minutes, till the sauce has thickened barely and coats the pasta. Skinny with the remaining ½ c. sizzling pasta water. Serve instantly, topped with extra Parmesan and parsley.
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